KR20190006632A - Coffee roasting method and roasted coffee thereby - Google Patents
Coffee roasting method and roasted coffee thereby Download PDFInfo
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- 235000013353 coffee beverage Nutrition 0.000 title claims abstract description 58
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- 238000000034 method Methods 0.000 title claims abstract description 42
- 230000032683 aging Effects 0.000 claims abstract description 10
- 244000013123 dwarf bean Species 0.000 claims description 29
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- 238000001035 drying Methods 0.000 claims description 6
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- 244000099147 Ananas comosus Species 0.000 abstract description 4
- 238000002156 mixing Methods 0.000 abstract description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 9
- 244000046052 Phaseolus vulgaris Species 0.000 description 9
- 244000066764 Ailanthus triphysa Species 0.000 description 6
- 235000015114 espresso Nutrition 0.000 description 6
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- 238000011156 evaluation Methods 0.000 description 4
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- 230000000694 effects Effects 0.000 description 2
- 238000004108 freeze drying Methods 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
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- 235000021539 instant coffee Nutrition 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 235000019614 sour taste Nutrition 0.000 description 2
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/04—Methods of roasting coffee
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/10—Treating roasted coffee; Preparations produced thereby
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/46—Coffee flavour; Coffee oil; Flavouring of coffee or coffee extract
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
Abstract
Description
본 발명은 커피의 로스팅 방법 및 이에 의하여 제조되는 로스팅된 커피에 관한 것으로서, 보다 상세하게는, 커피 로스팅 공정 전에 커피 원두를 백주(白酒)와 혼합, 숙성시켜 커피의 풍미를 향상시키는 커피 로스팅 방법과 이로부터 제조되는 로스팅된 커피에 관한 것이다.The present invention relates to a roasting method of coffee and roasted coffee produced thereby. More particularly, the present invention relates to a coffee roasting method which improves the flavor of coffee by mixing and aging a coffee bean with a white liquor before a coffee roasting process And to roasted coffee made therefrom.
현대인들이 즐겨 먹는 커피 음료는 인스턴트 커피와 원두커피로 구분된다. 인스턴트 커피의 일반적인 제조법은 가열농축을 통한 분무건조방법, 냉동농축을 통한 냉동건조방법이 있는데, 가열농축을 통한 분무건조방법을 살펴보면 커피의 생두를 200~220℃에서 10~20분간 배전(焙煎)한 뒤 흡기팬 등을 통해 열을 식힌 다음, 배전된 원두를 분쇄한 후, 이것을 추출관에 넣고 상압(常壓)하에서 열탕추출하여 커피 추출액을 얻으며, 상기 추출액은 원심분리기에 의해 혼입된 커피의 미세입자가 제거되고, 이를 분무건조기의 노즐로 분무하는데 보통 150~180℃의 열풍 속에서 떨어뜨리면서 순간적으로 건조시켜, 수분함량이 3％ 이하이고, 수용성인 다공질(多孔質)의 커피가루를 얻는 것이다. 분무건조방법은 열을 가하는 방식임을 고려할 때, 원두가 가지고 있는 향미성분에 손실이 생겨 우수한 향미를 갖는 커피 농축액을 만드는데 어려움이 있다. 또한, 냉동농축을 통한 냉동건조방법은 가열농축을 통한 분무건조방법보다 우수한 원두의 향미를 유지할 수 있는 제품을 만들 수 있는데, 냉동건조 커피가 분무건조 커피와 제조 공정상 다른 점은 가열농축방법이 아닌 냉동농축방법을 사용하여 농축된 커피액을 추출한다는 것이다. 즉, 추출한 커피액을 영하 40℃ 정도의 낮은 온도가 유지되는 동결기에서 급속하게 동결시킨 후, 얼음상태에서 수분만 기체 형태로 제거해 내고(승화), 1/1000기압 이하의 진공상태에서 저온(보통 50~70℃ 이하)으로 건조하면 향미가 가득한 냉동건조 커피가 만들어진다.Coffee drinks enjoyed by modern people are divided into instant coffee and coffee beans. The general method of producing instant coffee is spray drying method by heating concentration and freeze drying method by freezing concentration. As for spray drying method by heat concentration, coffee beans are roasted at 200 to 220 ° C. for 10 to 20 minutes After cooling the heat through an intake fan or the like, the distilled coffee beans are pulverized, and then the coffee beans are placed in an extracting tube and extracted with hot water under normal pressure to obtain a coffee extract. The extract is centrifuged to remove the coffee The fine particles are removed and sprayed with a nozzle of a spray drier, which is instantly dried while being dropped in a hot air at 150 to 180 ° C to obtain a water-soluble porous coffee powder having a water content of 3% will be. Considering that the spray drying method is a method of applying heat, there is a problem in producing a coffee concentrate having an excellent flavor due to a loss in the flavor ingredient contained in the bean. In addition, the freeze-drying method through freeze-thawing can produce a product that can maintain a better flavor of the bean than the spray-drying method through heat condensation. The difference between the freeze-dried coffee and the spray- And extract the concentrated coffee liquid using a non-freezing concentration method. That is, the extracted coffee liquid is rapidly frozen in a freezer maintaining a low temperature of about -40 ° C., and then, in the ice state, only water is removed in a gaseous form (sublimation) Usually 50 to 70 degrees Celsius or less) to produce a full-flavored freeze-dried coffee.
한편, 현대인들이 즐겨 먹는 또 하나의 커피는 원두커피로, 로스팅된 원두커피(roasted coffee beans)는 원두를 배전하여 분쇄한 다음 뜨거운 물로 추출해서 먹는 커피인데, 향미가 우수한 것이 특징이어서 개인의 취향에 따라 원두의 종류를 선택하여 즐길 수 있기 때문에 많은 커피 애호가의 사랑을 받고 있는데, 커피는 기본적으로 기호 식품이기 때문에 영양가나 기능성보다는 향미를 즐기기 위하여 마시는데, 배전된 원두커피가 이런 목적에 잘 어울려 여러 나라에서 많은 양이 소비되고 있다. 그런데, 원두커피의 향미는 배전과정뿐만 아니라 원두의 분쇄과정에서도 손실되는 경우가 많아, 원두의 향미를 보다 오랫동안 즐기기 위한 원두커피 제조방법이 다양하게 제안되고 있는 실정이다.On the other hand, another coffee that modern people enjoy is coffee beans, and roasted coffee beans are coffee that grinds coffee beans and then extracts them with hot water, which is characterized by its excellent flavor. Because coffee can be enjoyed by choosing the kind of bean, it is loved by many coffee lovers. Since coffee is basically a preference food, it is enjoyed to enjoy flavor rather than nutrition or functionality. A large amount is consumed. However, since the flavor of coffee beans is often lost in not only the distribution process but also the grinding process of the beans, various methods for producing coffee beans for enjoying the flavor of the beans for a long time have been proposed.
이러한 원두커피의 로스팅의 방식에는 세가지의 방식이 있는데, 이른바 직화식, 열풍식, 반열풍식이 있다. 직화식은 원두커피를 볶는 드립에 작은 구멍이 뚫어져 있는 형태로 불이 내부 드럼에 100% 영향을 미치는 방식으로, 로스팅시 화력조절에 민감하여 잘못 로스팅하면 탄 냄새와 맛이 나는 문제가 있다. 다음으로, 열풍식은 대형화된 로스팅 기계에 의한 것으로, 자동화된 대형 공장에서 널리 사용되고 있는데, 드럼과 완전히 분리되어 공급되는 강한열을 드럼속으로 불어 넣어 순간적인 고열을 이용해 커피를 볶는 방식인데 로스팅 시간은 빨라서, 커피원두가 급격히 빠른 온도에 부적응되어 커피맛과 향이 제대로 표현되지 아니하는 문제가 있다. 또한, 반열풍식은 드럼이 직화식과 달리 막혀 있으며, 드럼에 불이 직접 닿지 않으면서 드럼의 유입구를 통해 열이 전달되는 방식으로, 열전달율이 직접 드럼에 40%정도 전달되며, 드럼 뒤편을 통해 60% 정도의 열전달이 이루어지고, 직화식보다는 로스팅이 용이하나, 비용이 고가인 단점이 있다.There are three types of roasting methods of coffee beans: so-called flame type, hot air type, and semi-hot air type. The flame type is a form in which a small hole is drilled in the drip of the coffee bean, and the fire has a 100% influence on the inner drum. Therefore, the roasting is sensitive to the thermal power control. Next, the hot wind type is made by a large sized roasting machine. It is widely used in an automated large-scale factory. It blows strong heat, which is completely separated from the drum, into the drum and fries the coffee using instant hot heat. There is a problem that the coffee bean is not suited to the rapid temperature rapidly, and coffee taste and flavor are not properly expressed. In addition, the semi-heated airflow is different from the direct type, and the heat is transferred through the inlet of the drum without direct contact with the drum, so that the heat transfer rate is directly transmitted to the drum by about 40% And the roasting is easier than the direct-burning method, but the disadvantage is that the cost is high.
이와 같은 원두커피의 로스팅은 원두커피(생두)의 원산지마다 그 맛과 향이 다양하여 이를 음용하는 수요자의 취향에 따라 신맛, 단맛, 쓴맛, 싱거운맛, 고소한맛 등 여러 가지의 맛을 얼마나 향유하게 해주는 것이 중요한데, 일반적으로 위와 같은 종래의 로스팅 방법만으로는 수요자의 취향에 부합하는 커피를 제조하는 것에 한계가 있었다.Such roasted coffee beans have a variety of flavors and aromas per origin of coffee bean (green bean), and depending on the taste of consumers who drink it, how much flavor such as sour, sweet, bitter, However, in general, the conventional roasting method as described above has limitations in producing coffee that meets the taste of the consumer.
본 발명은 상기와 같은 종래 기술의 문제점을 해결하기 위하여 안출된 것으로서, 본 발명에서 해결하고자 하는 과제는 보다 고급스러운 향미를 제공하는 로스팅된 커피와 그 제조 방법을 제공하고자 하는 것이다.Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made keeping in mind the above problems occurring in the prior art, and an object of the present invention is to provide a roasted coffee and a method for producing the roasted coffee.
상기와 같은 과제를 해결하기 위하여, 본 발명은 (1) 생두가 담긴 용기에 백주(白酒)를 투입하여 생두를 숙성시키는 단계; (2) 숙성된 생두를 건조시키는 단계; 및 (3) 건조된 생두를 로스팅하는 단계를 포함하는 커피 로스팅 방법을 제공한다.In order to solve the above-mentioned problems, the present invention provides a method for producing a green bean, comprising the steps of: (1) aging a green bean by adding white liquor to a container containing green bean; (2) drying the aged green beans; And (3) roasting the dried green beans.
상기 용기는 개구부가 형성된 비닐팩인 것이 바람직하다.Preferably, the container is a plastic bag having an opening.
상기 단계 (1)에서 생두 100중량부에 대하여 백주 0.0001~0.0005중량부를 투입하는 것이 바람직하다.In step (1), 0.0001 to 0.0005 parts by weight of white rice is preferably added to 100 parts by weight of the green bean.
상기 단계 (1)의 숙성은 60~84시간 동안 수행되는 것이 바람직하다.The aging of step (1) is preferably carried out for 60 to 84 hours.
또한, 본 발명은 상기 기재된 방법으로 제조되는 로스팅된 커피를 제공한다.The present invention also provides roasted coffee produced by the process described above.
본 발명의 커피 로스팅 방법에 의하여 제조된 로스팅된 커피는 일반 로스팅 커피에 비하여 파인애플향과 같은 고급스러운 향미를 제공할 수 있으므로 커피 산업상 매우 유용한 발명이다.The roasted coffee produced by the coffee roasting process of the present invention is a very useful invention in the coffee industry since it can provide a luxurious flavor such as pineapple flavor compared to ordinary roasting coffee.
도 1은 본 발명의 커피 로스팅 공정을 순서도로 나타낸 것이다.1 is a flow chart of the coffee roasting process of the present invention.
이하, 본 발명을 상세하게 설명한다.Hereinafter, the present invention will be described in detail.
본 발명의 발명자는 기존 원두커피의 천편일률적인 맛과 향에 보다 고급화된 독특한 향미를 부가하기 위한 연구를 거듭한 결과, 커피 로스팅 과정에서 생두에 백주를 가하여 숙성시킴으로써 백주의 고급향이 생두에 도입되어 코스팅된 커피가 파인애플 향과 같은 고급향을 발산함을 확인함으로써 본 발명을 완성하였다. The inventors of the present invention have conducted studies to add a unique flavor to the taste and aroma of the conventional coffee beans, and as a result, in the course of coffee roasting, The present invention has been accomplished by confirming that the flavored coffee emits a high-grade flavor such as pineapple flavor.
따라서, 본 발명은 (1) 생두가 담긴 용기에 백주(白酒)를 투입하여 생두를 숙성시키는 단계; (2) 숙성된 생두를 건조시키는 단계; 및 (3) 건조된 생두를 로스팅하는 단계를 포함하는 커피 로스팅 방법을 제공한다.Accordingly, the present invention provides a process for producing a green bean, comprising the steps of: (1) aging a green bean by adding white liquor to a container containing green beans; (2) drying the aged green beans; And (3) roasting the dried green beans.
본 발명의 커피 로스팅 방법은 생두를 로스팅하기 전에 백주(白酒)를 생두에 첨가하여 숙성시킴으로써 백주의 우수한 향미를 생두에 침투시켜 이후 로스팅 과정에서 보다 고급화된 향미를 갖는 커피콩을 제조할 수 있다.The coffee roasting method of the present invention can prepare coffee beans having higher flavor than that of roasted coffee beans by pouring excellent flavor of white beans into beans by adding white beans to beans before roasting them.
본 발명에서 사용되는 "백주(白酒)"는, 예를 들어, 중국 전통주인 백주를 의미하며, 통상 백주로 명명되는 것이라면 제조 공정이나 알코올 함량 등에 제한되지 않는다.The term " white wine " used in the present invention means, for example, white wine, which is a Chinese traditional wine, and is not limited to a manufacturing process or an alcohol content,
상기 단계 (1)에서는, 커피 원두(생두)를 용기에 담은 후 백주를 첨가하여 생두를 숙성시키는 공정이다. 백주의 첨가에 의하여 백주의 향미를 생두에 침투시킬 수 있고, 생두의 잡냄새나 세균 오염 등을 방지할 수 있는 효과가 있다.In the above step (1), coffee beans (green beans) are placed in a container and white liquor is added to aged green beans. With the addition of white liquor, the flavor of white liquor can be infiltrated into fresh beef, and there is an effect that odor and bacteria contamination of green beans can be prevented.
상기 용기는 개구부가 형성된 비닐팩인 것이 바람직하다. 상기 개구부를 통하여 생두 및 백주를 투입하고, 생두와 백주를 투입 후 개구부를 밀봉하여 숙성시킨다. Preferably, the container is a plastic bag having an opening. The green beans and white beans are introduced through the openings, and green beans and white beans are put in, and the openings are sealed and aged.
상기 단계 (1)에서 생두와 백주의 혼합량은 생두 100중량부에 대하여 백주 0.0001~0.0005중량부인 것이 바람직하고, 숙성 기간은 60~84시간 동안 수행되는 것이 바람직하다.In step (1), the mixing amount of green beans and white beans is preferably 0.0001 to 0.0005 parts by weight based on 100 parts by weight of green bean, and the aging period is preferably 60 to 84 hours.
바람직한 구체예로서, 본 발명의 상기 단계 (1)의 공정은 비닐 용기인 그레인 프로(제품명)에 생두 30kg을 투입하고, 여기에 중국산 백주 100ml를 첨가한 후 72시간 정도 숙성시킬 수 있다. In a preferred embodiment of the present invention, the step (1) of the present invention is carried out by adding 30 kg of green beans to a grain container (product name) of a plastic container, adding 100 ml of Chinese white liquor thereto, and aging for 72 hours.
상기 단계 (2)는 숙성된 생두를 로스팅 전에 건조시키는 공정이다.The step (2) is a step of drying the aged green beans before roasting.
바람직한 구체예로서, 통상 생두와 백주를 투입한 용기의 개구부를 개봉한 후 1일 정도의 자연 건조 과정을 거쳐 생두를 건조시킬 수 있다.As a preferred specific example, the green bean can be dried through a natural drying process for about one day after opening the opening of the container into which the green bean and white bean are normally introduced.
상기 단계 (3)은 건조된 커피 원두를 로스팅하는 과정이다.The step (3) is a step of roasting the dried coffee beans.
로스팅 과정은, 특별히 제한되지는 않으며, 이른바, 직화식, 열풍식, 반열풍식 방법에 의하여 수행될 수 있다. 보다 구체적으로, 직화식은 원두커피를 볶는 드립에 작은 구멍이 뚫어져 있는 형태로 불이 내부 드럼에 100% 영향을 미치는 방식이며, 열풍식은 대형화된 로스팅 기계에 의한 것으로, 자동화된 대형 공장에서 널리 사용되고 있는데, 드럼과 완전히 분리되어 공급되는 강한열을 드럼속으로 불어 넣어 순간적인 고열을 이용해 커피를 볶는 방식이며, 반열풍식은 드럼이 직화식과 달리 막혀 있으며, 드럼에 불이 직접 닿지 않으면서 드럼의 유입구를 통해 열이 전달되는 방식이며, 보다 상세한 원두커피의 로스팅 방법은 본 기술분야의 통상의 지식을 가진 자에게 자명한 사항이다.The roasting process is not particularly limited, and can be carried out by so-called flame-type, hot-air, and semi-air-blowing methods. More specifically, the flame type is a type in which a small hole is drilled in a drip of coffee bean frying, and fire is a method of influencing the inner drum 100%. The hot air type is a large-sized roasting machine and widely used in an automated large- , And the strong heat supplied to the drum is blown into the drum to instantly fry the coffee using the high heat. The semi-wind style is different from the flame type drum in that the drum is not blocked, And a more detailed method of roasting coffee beans is obvious to those skilled in the art.
상기와 같은 방법에 의하여 본 발명의 로스팅된 커피 원두를 제조할 수 있으며, 따라서, 본 발명은 상기 기재된 방법으로 제조되는 로스팅된 커피를 제공한다.The roasted coffee beans of the present invention can be prepared by the same method as described above, and thus the present invention provides roasted coffee which is produced by the method described above.
본 발명의 로스팅 커피는 로스팅 과정 전에 백주를 투입하여 백주의 독특한 향미 성분을 생두에 침투시킴으로써 보다 고급스러운 커피 향미를 제공할 수 있는 효과가 있다.The roasting coffee of the present invention has the effect of providing a more luxurious coffee flavor by infusing a white liquor into the fresh beans by injecting a white liquor before the roasting process.
이하에서는, 구체적인 실시예를 통하여 본 발명을 더욱 상세하게 설명한다. 하기 실시예는 본 발명의 바람직한 하나의 구체예를 기재한 것이며, 하기 실시예에 기재된 사항에 의하여 본 발명의 권리범위가 한정되어 해석되는 것은 아니다.Hereinafter, the present invention will be described in more detail with reference to specific examples. The following examples illustrate one preferred embodiment of the present invention and are not to be construed as limiting the scope of the present invention by the matters described in the following examples.
<실시예><Examples>
실시예Example
50L 용량의 비닐 용기인 그레인 프로(제품명)에 생두 30kg을 투입하고, 여기에 중국산 백주 100ml를 첨가한 후, 개구부를 밀봉하여 72시간 정도 숙성시켰다. 이후, 밀봉된 개구부를 개봉하여 1일 정도 자연 건조시켰다. 건조된 커피 원두를 직화식으로 로스팅하여 본 발명의 로스팅 커피를 제조하였다.30 kg of green beans was added to a Grain Pro (product name), which is a plastic container having a capacity of 50 L, 100 ml of Chinese white liquor was added thereto, and the opening was sealed and aged for 72 hours. Thereafter, the sealed opening was opened and air-dried for about one day. The roasted coffee of the present invention was prepared by roasting a dried coffee bean flour.
비교예Comparative Example
백주를 첨가하여 원두를 숙성 및 건조시키는 공정을 수행하지 않은 것을 제외하고는 실시예와 동일한 방법으로 로스팅 커피를 제조하였다.Roasting coffee was prepared in the same manner as in Example except that white roots were added and the process of aging and drying the beans was not performed.
실험예Experimental Example
상기 실시예 및 비교예로부터 제조된 로스팅된 커피를 원두 그대로인 상태 또는 커피 추출한 에스프레소 상태인 것으로 제조한 후 20인으로 구성된 평가 위원에게 시음하게 한 후 다음 각 항목의 관능성 평가를 5점 척도법에 따라 평가하였다.The roasted coffee prepared in the above Examples and Comparative Examples was prepared in a state of raw coffee or espresso extracted with coffee and then tasted to an evaluation committee composed of 20 persons and then the sensory evaluation of each of the following items was performed according to the 5 point scale method Respectively.
Sensory evaluation
상기 표 1에 나타난 바와 같이, 본 발명의 로스팅 커피 원두 및 이로부터 추출된 에소프레소는 일반 로스팅 커피 및 에소프레소와 비교하여 향기, 특히, 파인애플 향이 우수하고, 신맛, 단맛, 쓴맛 등의 맛도 우수함을 알 수 있다.As shown in Table 1, the roasting coffee bean of the present invention and the espresso extracted therefrom have excellent aroma, particularly pineapple flavor, and excellent taste such as sour taste, sweet taste and bitter taste, compared with general roasting coffee and espresso .
Claims (5)
(1) 생두가 담긴 용기에 백주(白酒)를 투입하여 생두를 숙성시키는 단계;
(2) 숙성된 생두를 건조시키는 단계; 및
(3) 건조된 생두를 로스팅하는 단계.
A coffee roasting process comprising the steps of:
(1) aging the green beans by adding white liquor to the container containing green beans;
(2) drying the aged green beans; And
(3) roasting the dried green beans.
상기 용기는 개구부가 형성된 비닐팩인 것을 특징으로 하는 방법.
The method according to claim 1,
Characterized in that the container is a vinyl pack with an opening formed therein.
상기 단계 (1)에서 생두 100중량부에 대하여 백주 0.0001~0.0005중량부를 투입하는 것을 특징으로 하는 방법.
The method according to claim 1,
Wherein 0.0001 to 0.0005 parts by weight of white rice is added to 100 parts by weight of the green bean in step (1).
상기 단계 (1)의 숙성은 60~84시간 동안 수행되는 것을 특징으로 하는 방법.
The method according to claim 1,
Wherein the aging of step (1) is carried out for 60 to 84 hours.
A roasted coffee produced by the process of any one of claims 1 to 4.
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| KR20210069341A (en) | 2019-12-03 | 2021-06-11 | 남경화 | Roasting method of coffee beans |
| KR102640738B1 (en) | 2023-10-31 | 2024-02-27 | 주식회사 마린컴퍼니 | Coffee roasting methods |
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